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Summer Roasted Vegetables with Orzo

Ingredients
  

  • 1 eggplant peeled and seeded
  • 1-2 zucchini chopped
  • 1-2 yellow squash chopped
  • 1 red onion chopped
  • 2 bell peppers—one red one yellow
  • 1 box orzo pasta
  • 1 cup of olive oil
  • 1-2 lemons depending on preference
  • ¼ cup fresh chopped basil
  • Feta cheese to taste
  • Salt and pepper

Instructions
 

  • Preheat oven to 400°. Chop all vegetables and coat liberally with olive oil, salt, and pepper to taste. Place on baking sheet.
  • Roast for 45 minutes, tossing vegetables at the halfway mark.
  • While vegetables are roasting, boil pasta according to package directions. Drain pasta and let cool. Allow roasted vegetables to cool to room temperature.
  • Whisk together one cup of olive oil, juice from lemons, salt and pepper, and fresh chopped basil.
  • In a large bowl, combine vegetables, pasta, feta cheese, and olive oil mixture. Toss to coat. May be served cold or at room temperature.